This great taco soup is low in fat and calories but is “kicktail” spicy with a ton of taste plus it is thick enough to be called taco chili. You won’t believe this fits your diet.
1lbground beeflower fat 90% or better
1teaspooncayenneless to decrease the heat
14ozlight kidney beans rinsed
14ozbeef brothOptional leave out if you want very thick
1/2enveloperanch dressing powderOptional
Prep one jalapeno by mincing and a medium onion with a medium chop.
Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.
While beef is starting to cook, combine the spices 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon of pepper.
When beef and onion has cooked for 6-8 minutes and just browned, drain fat. Add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned. About 10 minutes total cooking time.
Add beef to the crock pot. Rinse 1 can black beans and one can of kidney beans and add to pot. You may substitute any beans you want.
Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, the rest of the tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix (optional), and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.
Cook on low for 6 hours or high for 3 hours.
This is 6/10 on the heat-o-meter. Remove the jalapeno for less or add more spice if you want to burn. The Ranch dressing powder gives an interesting “cooling” to the taste even with the heat of the jalapeno.